Roasted chickpeas are my new go to snack food. They are packed with protein and really fulfill the chip craving that comes over me from time to time. They are so versatile you can flavor them with almost anything. Today I went with garlic and parmesan. They make the perfect finger food, and a great addition to soups and salads. The kids really love them too, which is a bonus.
Before you roast the chickpeas you need to flavor them. I cooked these beans from scratch in my slow cooker, but you can used canned just as easily. Rinse and drain, and let them dry a bit. Then combine the chickpeas with a carrier oil and your flavors. Pretty much any combination I have tried has turned out well. This batch was olive oil, garlic- both fresh and powdered- and parmesan cheese. Which is a sure fire hit. They taste best the day you make them, but will keep in an airtight container for about 3 days.
I roast in a 400 degree oven for 35 minutes, or until they are crispy and browning. The time will vary a bit by how large the beans are. Make sure to toss them a bit half way though to roast evenly.
- 3 cups fresh chickpeas
- 2 tablespoons olive oil
- ¼ cup parmesan cheese
- 2 cloves of garlic, minced or pressed
- 1 teaspoon garlic powder
- salt and pepper to taste
- Preheat the oven to 400º.
- Dry the chickpeas on a kitchen towel. If using canned make sure to rinse them well.
- Place the beans in a bowl with the olive oil and garlic and mix well.
- Stir in the parmesan cheese.
- Roast for 35 minutes, flipping the beans at least once while cooking.
- Remove from oven and cool on pan.
- Salt and pepper to taste.
- Will last up to 3 days in an airtight container at room temp.